Crispy Garlic Parmesan Chicken Tenders with Creamy Chili Dip Step-by-step instructions

Before you start

Before cooking, slice the chicken breasts into even strips and pat them dry with paper towels. Set up a breading station with three shallow dishes: flour, beaten eggs, and panko. Measure out the garlic powder, black pepper, and salt for seasoning. Finely mince the garlic and chop the parsley.

Grate the Parmesan if not already grated. Prepare the creamy chili dipping sauce by whisking together the mayonnaise, ketchup, chili sauce, and Dijon mustard in a small bowl. Have a large skillet, tongs, a wire rack or paper towels, and a large warm bowl ready for tossing the fried tenders.

Instructions

Bread and Fry

1. 1Season and Bread the Chicken
   In a large bowl, toss the chicken breast strips with garlic powder, black pepper, and fine salt until evenly coated. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Working with a few strips at a time, dredge each strip in the flour, shaking off any excess. Dip into the beaten eggs, letting any excess drip off, then press firmly into the panko breadcrumbs, ensuring an even, thick coating.
   Look for The breading should adhere firmly and cover every surface; the strips look dry and coated, not patchy.
   Tip Use one hand for the dry ingredients and the other for the wet to keep the breading from clumping on your fingers.
2. 2Heat the Oil for Frying
   Pour about 1 inch of vegetable oil into a large, heavy skillet and heat over medium-high heat until the oil shimmers and reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds. Adjust the heat as needed to maintain the temperature while frying.
   Look for The oil is ready when it shimmers and a bread cube sizzles immediately.
   Tip Frying at the right temperature keeps the coating crisp and prevents the chicken from absorbing excess oil.
3. 3Fry the Chicken Strips
   Carefully place a few breaded chicken strips into the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and crispy, and the internal temperature of the thickest strip reaches 165°F (74°C). Use tongs to transfer the fried strips to a paper-towel-lined plate to drain. Repeat with the remaining strips, allowing the oil to return to temperature between batches.
   Look for The coating is deep golden brown and the chicken is steaming hot; a thermometer inserted into the thickest part reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the fried strips warm in a low oven (200°F) while frying the rest, if desired.

At the end of this phase, the chicken strips are golden brown and crispy, with an even, craggy coating. The oil has been maintained at 350°F, and the strips are cooked through, reaching 165°F (74°C). They should be drained on paper towels and still steaming inside.

The breading should be intact, with no bare spots or peeling. The kitchen smells of fried chicken and toasted breadcrumbs. Before moving on, ensure all strips are cooked and keep them warm if needed.

Garlic Butter and Parmesan Toss

4. 4Make the Garlic Butter
   In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring constantly, for 1 to 2 minutes until fragrant but not browned. Remove from the heat and set aside.
   Look for The butter is melted and the garlic is sizzling gently, releasing a nutty aroma.
   Tip Do not let the garlic brown, as it will turn bitter.
5. 5Toss the Tenders in Garlic Butter and Parmesan
   Place the drained chicken tenders in a large warm bowl. Pour the garlic butter over the hot tenders and toss gently to coat. Sprinkle with the grated Parmesan and chopped parsley, and toss again until the cheese melts slightly and clings to the crispy coating.
   Look for The butter and cheese form a glossy, savory coating on the crispy strips.
   Tip Toss gently to keep the breading intact; use your hands or two spoons.

The garlic butter is fragrant and the garlic is softened but not browned. The hot tenders are coated in the butter, then dusted with Parmesan and parsley. The cheese melts slightly, creating a glossy, savory layer. The tenders look irresistible, with flecks of green and a golden sheen. The aroma is rich with garlic and cheese. Check that the tenders are evenly coated and the cheese is not clumping; if it is, toss gently to distribute.

Sauce and Serve

6. 6Mix the Creamy Chili Dipping Sauce
   In a small bowl, stir together the mayonnaise, ketchup, chili sauce, and Dijon mustard until smooth and well combined. Taste and adjust the heat or tang with extra chili sauce or mustard if desired.
   Look for The sauce is creamy, pinkish-orange, and smooth.
   Tip Chill the sauce for a few minutes before serving to let the flavors meld.
7. 7Serve the Chicken Tenders with the Dip
   Arrange the garlic Parmesan chicken tenders on a platter and serve immediately with the creamy chili dipping sauce on the side. For the best crunch, enjoy them right away while the coating is still crisp.
   Look for The tenders are golden, glossy with butter and cheese, and the sauce is ready for dipping.
   Tip Set out small bowls of extra sauce for each person.

The creamy chili dipping sauce is smooth, creamy, and well combined, with a balanced flavor of tangy ketchup, spicy chili, and sharp Dijon. The tenders are arranged on a platter, and the sauce is served on the side. The tenders are still warm and crispy, the cheese is melted, and the parsley adds a fresh green contrast. The dish is ready to be enjoyed immediately, with the sauce adding a cool, creamy counterpoint to the crunchy, savory chicken.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy, greasy tenders. Fry in batches, giving each piece enough room to float freely. Another pitfall is not pressing the panko firmly enough onto the chicken—this causes the coating to fall off during frying.

Be generous and firm when coating. Also, avoid using pre-grated Parmesan, as it doesn't melt as smoothly and can make the coating clumpy. Finally, don't skip seasoning the chicken; it's the foundation of flavor.

How to tell it’s done

The chicken tenders are done when they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C) in the thickest part. To check, insert an instant-read thermometer into the center of a tender; it should read at least 165°F (74°C).

The coating should be deep golden brown and sound crunchy when tapped. If the oil temperature drops too low, the coating may become greasy, so maintain the heat and fry in small batches. After tossing with garlic butter and Parmesan, the tenders should be glossy and fragrant, with the cheese melted and clinging to the crust.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part